Split Pea Soup With Honey-Baked Ham, Cabbage And Roasted Red Pepper

• 1 pound split peas rinsed, do not soak
• 3 celery stalks finely diced
• 2 large carrots finely diced
• 1 yellow onion finely diced
• 6 cloves garlic minced
• 1 red bell pepper
• 3/4 cup fennel bulb and fronds, finely diced
• 1/2 head cabbage finely diced
• 1 1/2 cups cooked ham diced into 1/2" chunks, save the ham hock and bone
• 1/2 cup monterey jack cheese shredded
• 8 cups vegetable broth
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/4 teaspoon ground cayenne pepper or to taste
• 1 tablespoon salt or to taste
• 2 teaspoons black pepper or to taste

1. Roast the red pepper in the oven under the broiler on each side until pepper begins to blacken, about 3-4 minutes. (Be sure to watch closely to ensure it doesn't get too burnt.) Remove from oven, place in a bowl and cover with plastic wrap. Once cool, remove skin, seeds and dice flesh into small pieces.
2. Heat oil and butter over medium heat in a large pot. Cook carrots, onions, and celery for about 4 minutes, then add in cabbage, fennel, bell pepper, and garlic. Cook vegetables for an additional 6 minutes, or until they begin to become soft, mixing occasionally.
3. Stir in ham meat, bone and peas and cook for an additional 2 minutes. Then pour enough broth to cover the mixture a few inches. Bring to a light simmer, cover pot and reduce heat to low.
4. Cook for 50-55 minutes, or until peas begin to fall apart. Remove from heat. Discard bones and any extra fat. Mix in cheese, then stir in cayenne, salt and pepper to taste.

peas, carrots, onion, garlic, red bell pepper, fennel bulb, cabbage, vegetable broth, unsalted butter, olive oil, ground cayenne pepper, salt, black pepper

Taken from www.yummly.com/recipe/Split-Pea-Soup-With-Honey-Baked-Ham_-Cabbage-and-Roasted-Red-Pepper-1676184 (may not work)